Ingredients
-
1 large fennel bulb, halved, cored, and very thinly sliced
-
3 heads butter lettuce or 3 heads boston lettuce, torn into pieces
-
1/4 cup fresh tarragon leaves, torn into pieces
-
4 scallions, white and green parts, chopped
-
3 tablespoons fresh lemon juice
-
2 teaspoons Dijon mustard
-
3/4 teaspoon kosher salt
-
1/4 teaspoon black pepper
-
7 tablespoons extra virgin olive oil
-
pecorino romano cheese, shaved
Instructions
- In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
- Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
- While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.